L-arabinose
L-Arabinose is a naturally occurring five-carbon sugar, initially derived from gum arabic and commonly found in the husks of fruits and whole grains. In modern industrial production, it is obtained from hemi-cellulose components of plants like corn cob and bagasse. Structurally, L-arabinose appears as white needle-shaped crystals with a mild sweetness that is half as potent as sucrose, exhibiting excellent water solubility. Notably, L-arabinose is considered an indigestible carbohydrate in the human body; its consumption does not impact blood sugar levels and does not require insulin regulation for metabolism.
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Introduction

L-Arabinose is a naturally occurring five-carbon sugar, initially derived from gum arabic and commonly found in the husks of fruits and whole grains. In modern industrial production, it is obtained from hemi-cellulose components of plants like corn cob and bagasse. Structurally, L-arabinose appears as white needle-shaped crystals with a mild sweetness that is half as potent as sucrose, exhibiting excellent water solubility. Notably, L-arabinose is considered an indigestible carbohydrate in the human body; its consumption does not impact blood sugar levels and does not require insulin regulation for metabolism.

Features

  • Sugar reduction and GI reduction: L-arabinose is a natural inhibitor of sucrase in the small intestine. It can selectively inhibit the digestion and absorption of sucrose in the small intestine, reduce the rise in blood sugar and insulin caused by eating sucrose, and reduce physical burden. By adding 5% L-arabinose to sucrose,GI value drop from 65(medium GI) to 52 (low GI).

  • Prebiotic effect: L-arabinose can proliferate beneficial bacteria such as bifidobacteria in the intestine, promote intestinal peristalsis, and promote defecation.

Applications

Reduced sugar, low GI foods
Gut-regulating foods

Quality & Service

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